Burgoo: there’s lots of cheese

If I were to open a restaurant, I would have opened Burgoo.  It’s comfort food from all over the world, but done properly and with a gourmet twist.  The presentation is beautiful but not pretentious, the food is simple but well executed, and the prices are excellent.  Best of all, the menu changes seasonally to reflect what’s available, and what people normally crave in certain seasons.

Their current menu has a heavy emphasis on cheese.  Their grilled cheese sandwich is no ordinary grilled cheese.  Rather, it’s four giant slabs of bread sandwiching four kinds of cheese, and the whole thing is grilled to perfection.  It’s ever-so-slightly greasy, and your cholesterol will probably be through the roof for the next few days, but it’s worth it.  I suggest splitting the order with a friend so that you can also try something else – eating both sandwiches would probably be overkill.

They also make a mean macaroni and cheese.  It’s even better than mine, and it takes a lot for me to admit that. 

Best of all, they currently have two kinds of fondue.  Fondue!  You have your pick of the Fonduemental (Gruyere and Emmenthal) or the Brie (flavoured with roasted garlic).  Both are served in pretty white fondue pots with red grapes, apple slices, grape tomatoes, and chunks of bread.

Tonight, I had the French onion soup, which is a tasty mess of flavourful beef broth and chunks of bread.  It’s topped with a melty, gooey mixture of Gruyere, Emmenthal and Mozzarella.  I think the broth could have used a touch more salt, but aside from that it was lovely.  I also tried the cheddar and parsley biscuits, which are flavourful, pleasantly salty pillows of tastiness.  There’s a bit of cracked black pepper in them that provides an occasional pop, too.

Burgoo Bistro
various locations
Vancouver, BC
Burgoo Bistro on Urbanspoon

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

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